Carrot cake recipe. Carrot cake: the best recipe and cooking features. Swiss from Julia Vysotskaya

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

This dessert will turn out uniquely tender, moist and tasty if you put fresh juicy carrots in the dough. The advantage of carrot delicacy is that the products required for its preparation can be bought everywhere and at a low price.

How to make carrot cake

If you can’t forget the taste of the cake you bought in a cafe, then you simply must bake it at home. Preparing a carrot cake is not at all a difficult task: you just need to bake the cakes, combining all the necessary ingredients in the proportions as indicated in the recipe, bake them, coat them with the prepared cream and put them in the refrigerator, allowing the dish to soak well.

Cream

To make homemade carrot cake not only porous and tender, but also well-saturated, you need to cut a large cake into several layers and generously coat each of them with cream. You can use the cream for carrot cake that you prefer: sour cream whipped with sugar, custard, butter, cream cheese based on soft curd mass.

Biscuit

Carrots are used as the basis for the dessert, and it doesn’t matter whether it’s boiled or raw, the main thing is that it’s juicy. Carrot cake layers are made simply: eggs are combined with sugar, beaten into an airy foam, then flour, vegetable oil, baking powder, and various additives to taste are added to the mixture. Bake this carrot cake in a multicooker on the “Baking” for about an hour or in the oven for 30 minutes.

Carrot Cake Recipe

You can make many different dishes using this vitamin-packed orange vegetable. Pies and cakes turn out very tasty, especially if you add dried fruits, nuts or tropical fruits to the dough, and soak the cakes with sweet cream. Choose a carrot cake recipe for yourself and be sure to try baking such a delicacy for your household.

Classical

Cooking time: 4 hours.
Number of servings: 8 persons.
Calorie content of the dish: 334 kcal.
Purpose: for dessert.
Cuisine: Russian.

If you want a homemade baked goodness for dessert, consider this spongy and not cloyingly sweet treat. Thanks to carrots, which are the main ingredient, the texture of the cake becomes correct - loose and elastic. Don't lose the description, which will tell you how to bake a classic carrot cake soaked in sweet sour cream.

Ingredients:

sugar (brown) – 200 g;
eggs – 3 pcs.;
cinnamon – 1 tbsp. l.;
baking powder – 1 tsp;
cashews – 150 g;
soda – 1 tsp;
butter (vegetable) – 150 g;
flour – 320 g;
carrots – 500 g;
honey - 3 tbsp. l.;
sour cream – 500 ml;
sugar (white) – 100 g.

How to cook:

Immediately turn on the oven so that it has time to heat up to 180 degrees.
Peel the carrots, rinse, then grate finely.
Chop cashew nuts (you can replace them with pecans or walnuts) into pieces.
Prepare two bowls: in one, mix the flour with cinnamon, soda and baking powder until smooth, and in the other, beat with a mixer for 3 minutes. brown sugar with eggs.
Add butter to the sweet egg mixture, then beat everything again.
Add the dry ingredients into the egg mixture in batches, whisking continuously. Add the nuts and mix the dough with a spoon.
Add carrots to the main mass, but if they release a lot of juice, squeeze it out.
Grease the baking dish, sprinkle a little flour, pour in the thick dough, and place the classic carrot dessert in the oven for 50 minutes.
Whip the sour cream, pour sugar into it, add honey. Refrigerate the mixture.
Cut the finished, slightly cooled cake into 3 parts, coat each with sour cream mixture.

With sour cream

Cooking time: 1 hour.
Number of servings: 10 persons.
Calorie content of the dish: 259 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

If you're looking to expand your list of homemade sweets, consider this option. The recipe for carrot cake with sour cream will help even an inexperienced cook understand how to prepare a delicious, tender, juicy dessert. It is worth noting that many nutritionists recommend dishes with carrots, because they significantly reduce the calorie content of the dough.

Ingredients:

sour cream – 300 ml;
flour – 250 g;
sugar – 200 g;
nutmeg – 0.2 tsp;
eggs – 3 pcs.;
salt – 1 pinch;
carrots – 300 g;
nuts – 100 g;
oil (vegetable) – 160 ml;
baking powder – 7 g;
cinnamon – 10 g;
powdered sugar – 50 g.

How to cook:

Combine eggs with sugar and beat them into foam. Without stopping whisking, pour in the oil.
Grate the carrots until they form medium shavings and add them to the egg-oil mixture.
Chop up the kernels of any type of nut and add them to the main mass.
Prepare the cake dough: add baking powder, cinnamon, flour, nutmeg, salt to the egg-carrot mixture, mix everything until the consistency becomes viscous and the components are completely mixed.
Place the carrot dough on parchment-lined paper and bake for 40 minutes in the oven or 60 minutes in a slow cooker.
Make sour cream: beat the dairy product with powder. Refrigerate the air mass for now.
When the cake is no longer hot, cut it into 2-3 layers, coat them with sour cream, and decorate if desired.

Simple

Cooking time: 45 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 238 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

Many housewives know that biscuits from Andy Chef turn out to be unusually juicy and tender, they are almost impossible to spoil. Baking from carrots is no exception. Learn how to bake a simple carrot cake with tips from an experienced chef. It is worth noting that preparing such a delicacy takes literally a few minutes.

Ingredients:

nuts – 50 g;
eggs – 3 pcs.;
oil (vegetable) – 60 ml;
carrots – 0.5 kg;
flour – 320 g;
sugar – 250 g;
soda – 7 g;
cinnamon powder – 7 g;
baking powder – 7 g.

How to cook:

Grate the carrots, squeeze out the juice (pour it into a cup for now).
Chop the nuts.
Beat the eggs until foamy, add sugar, pour in the oil. Divide the dry ingredients into 3 parts, add each part in stages, without stopping mixing the components. While stirring, add the carrot mixture with nuts. If the dough is too dry, then you need to add carrot juice, but do not overdo it so that it remains thick.
Pour the carrot dough into a greased pan, place the dough in the preheated oven for 30 minutes.
If desired, top the crust with sour cream whipped with sugar or cream cheese.

With cheese cream

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 312 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

When preparing this dessert, it is worth remembering that the main secret lies in the cream: the cheese should be put in the refrigerator overnight, and the butter, on the contrary, should be left at room temperature. Read more about how to make carrot cake with cream cheese and follow everything step by step, then your baked goods will look perfect and taste great.

Ingredients:

baking powder – 1 tsp;
flour – 320 g;
brown sugar – 200 g;
soda – 1 tsp;
oil (vegetable) – 150 ml;
nuts – 150 g;
eggs – 3 pcs.;
cinnamon – 1 tbsp. l.;
carrots – 500 g;
curd cheese – 340 g;
butter (drain) – 115 g;
powdered sugar – 100 g;
vanilla extract – 2 tsp.

How to cook:

Grate the carrots into fine shavings, strain the juice, but do not pour it out. Chop the nuts.
Combine eggs and sugar in one bowl and beat with a mixer for 3 minutes. Pour in the oil and stir again.
Separately, mix the dry ingredients (except powdered sugar) and mix with a whisk.
While stirring, gradually add the dry mixture into the egg-oil mixture. Add carrots with nuts. If the dough is too dry, add a little juice left from the carrots.
Divide the carrot dough into 3 parts, pour each of them into a greased pan, then bake for 25 minutes. Leave the finished cakes to cool.
Prepare cream cheese: chilled curd cheese, powdered sugar, soft butter, vanilla extract, beat with a mixer for 7 minutes.
After cooling the cakes, brush them with cream cheese and assemble the layers of the cake.

Swiss from Julia Vysotskaya

Cooking time: 1 hour 10 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 248 kcal.
Purpose: for dessert.
Cuisine: Swiss.
Difficulty of preparation: easy.

There are many different recipes using carrots. For example, thanks to this vegetable, even baked goods turn out juicy and tender, and if you add more spices, the dish will acquire an unsurpassed aroma. If you love carrots, check out how to bake a Swiss carrot cake following the advice of the famous chef Yulia Vysotskaya.

Ingredients:

carrots – 300 g;
lemon zest – 1 tsp;
lemon juice – 3 tbsp. l.;
eggs – 5 pcs.;
sugar – 100 g;
vanilla sugar – 1 tbsp. l.;
baking powder - 1 tbsp. l.;
almonds – 300 g;
flour (wheat) – 300 g;
flour (potato) – 300 g;
seasoning for gingerbread – 1 tsp;
salt – 0.5 tsp;
powdered sugar – 150 g;
protein - 0.5 pcs.;
cherry liqueur – 2 tsp;
water – 4 tbsp. l.;
marzipan carrots – 16 pcs.

How to cook:

Grate the carrots on a small grater, mix with lemon juice and zest.
Separate the whites from the yolks. Fluff the whites into a foam with two tablespoons of cool water. Add regular sugar, vanilla, and gingerbread seasoning. Mix and stir again.
Combine the foam with the yolks, add the carrots.
Mix almonds with flour and baking powder. Add the mixture to the whipped carrot mixture and stir.
Pour the dough into the pan and bake for approximately 50 minutes. Remove the finished carrot cake from the oven and leave for 10 minutes.
Make the glaze: mix sweet powder with half the white from one egg, gradually pour in 2 tablespoons of cool water and cherry liqueur. Grease the cake and decorate with marzipan carrots.

Carrot and nut

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 180 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

Initially, a delicacy with carrots appeared in American cuisine, only they called it Carrot cake. The texture of the cake is both dense but loose, and the aroma is truly unique. Check out this recipe for a spiced carrot and nut cake in the slow cooker that's well-drenched with cream cheese frosting.

Ingredients:

powdered sugar – 180 g;
eggs – 4 pcs.;
butter – 250 g;
sugar – 300 g;
orange (zest) – 0.5 pcs.;
cinnamon – 2 tsp;
salt – 1 pinch;
vanilla sugar – 1 packet;
cream cheese – 200 g;
carrots – 3 pcs.;
walnuts – 200 g;
flour – 200 g;
baking powder – 13 g.

How to cook:

Grate the carrots on a grater with large holes.
Place the egg whites and yolks in different cups.
Remove the zest from half the orange and grate it finely.
Pour sugar (200 g), vanilla, cinnamon, salt into a bowl, add 190 g of butter, citrus zest, and yolks. Beat well.
In another bowl, mix flour with chopped walnuts, add baking powder. If you want just a light nutty flavor, you can grind the kernels in a blender. Add the protein mass, add the remaining sugar. Beat with a mixer until stiff peaks appear.
Mix both whipped mixtures.
Grease the multicooker bowl, moisten your fingers with vegetable oil, and transfer the carrot-nut dough into it.
Set the “Cupcake” mode (in some multicookers “Baking”), leave to bake for 1.45 hours.

No eggs

Cooking time: 1 hour 35 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 312 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

This simple step-by-step recipe will help you make a low-calorie, but tasty and tender dessert. The delicacy can be served simply with the resulting sponge cake, but it will be more beautiful and tastier if you decorate the eggless carrot cake with chocolate glaze, sour cream or fruit, and add raisins and chopped nuts to the dough - here, give free rein to your imagination.

Ingredients:

sugar – 1 tbsp;
curdled milk (or kefir) – 1.5 tbsp;
oil (vegetable) – 2 tbsp. l.;
flour – 2-2.5 tbsp;
carrots – 3 pcs.;
soda – 1 tsp;
salt – 0.5 tsp;
raisins – 50 g.

Cooking method:

Pour boiling water over raisins.
Finely grate the washed, peeled carrots, place in a bowl, and cover with sugar.
In another bowl, combine the fermented milk product with soda, mix well and quickly with a whisk, then add salt to the liquid and stir again.
Pour the liquid mixture into the carrot mixture and stir. Without ceasing to work with the whisk, add flour. After mixing the mixture until smooth, add oil, swollen dry raisins and leave the dough for 15 minutes.
Pour the infused carrot mixture into a clean baking dish and bake the future cake. It is not recommended to open the oven for 50 minutes to prevent the cake from falling off.

In a frying pan

Cooking time: 30 minutes.
Number of servings: 12 persons.
Calorie content of the dish: 245 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

It is better to prepare the cake from juicy carrots so that it turns out even more tender and juicy. The beauty of this dish is that it literally takes half an hour to make, and you don’t even need to have an oven in the house - everything is cooked in a frying pan. A recipe with a photo will help you understand how to make this dessert and how the carrot cake with kefir in a frying pan will turn out.

Ingredients:

sugar – 200 g;
corn starch – 40 g;
carrots – 200 g;
baking powder – 2 tsp;
oat flakes – 40 g;
milk – 100 ml;
eggs – 2 pcs.;
cottage cheese – 300 g;
oil (vegetable) – 1 tsp;
lemon zest – 1 tsp.

How to cook:

Pour the milk into a bowl, break the eggs there, and add half the sugar. Add oat flakes (preferably with bran) to the ingredients, mix everything, set the dishes aside for the flakes to swell.
Add starch and baking powder to the egg-oat mixture.
Grate the carrots finely and add them to the rest of the ingredients.
Grease a frying pan with oil, pour in half of the carrot batter, spreading it over the surface. Bake on low heat, remove when the cake is baked and its surface does not look raw.
Pour the remaining sugar into the cottage cheese, add grated lemon zest.
Grease the cakes with the sweet curd mixture and connect them together. If you want several layers of the cake, then you need to increase the specified number of components based on the fact that the recipe is designed for two cake layers.

With mascarpone cream

Cooking time: 2 hours.
Number of servings: 8 persons.
Calorie content of the dish: 318 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

If you prepare the delicacy step by step, as described in this recipe, you will get the most delicious carrot cake. The consistency of this cake is loose, porous and airy, and thanks to the vegetable, the dessert will be juicy. Pineapples and a coating called cream cheese give the dish a special taste. Make this carrot cake with mascarpone.

Ingredients:

cream – 125 ml;
powdered sugar with vanilla – 50 g;
Mascarpone – 125 g;
baking powder – 10 g;
eggs – 2 pcs.;
butter (drain) – 180 g;
sugar – 150 g;
walnuts – 50 g;
canned pineapples – 100 g;
flour – 180 g;
carrots – 200 g.

How to cook:

Beat the melted butter with sugar: the mixture should turn white and become fluffy.
Add the eggs to the sweet butter without slowing down the mixer speed, then gradually add the millet flour and baking powder. Substitute smooth dough.
Grate the carrots and add them to the rest of the ingredients.
Cut the pineapples into cubes, chop the nuts, then add the products to the carrot preparation.
Line a baking pan with paper and transfer the dough there. Place the pie in the oven for 40 minutes.
Beat Mascarpone with powder, add cream to the mixture, dividing it into 3 portions.
Place the cream cheese in the cold for now, then spread it over the cooled carrot cake.

With custard

Cooking time: 2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 256 kcal.
Purpose: for dessert.
Cuisine: American.
Difficulty of preparation: easy.

If you don't like sour cream, brush the cake with custard. This will not affect the taste of the delicacy, and the cake will become even more juicy and soaked very well. If you wish, you can add a couple more spoons of cocoa to the carrot cake with custard, then its aroma will be unsurpassed. None of your family members will be able to refuse a piece of this cake.

Ingredients:

sugar – 350 g;
eggs – 7 pcs.;
butter (drain) – 50 g;
flour – 1 cup and 40 g for cream;
carrots – 250 g;
lemon – 0.5 pcs.;
baking powder – 2 tsp;
cocoa – 2 tbsp. l.;
milk – 500 ml;
vanillin - to taste.

How to cook:

Peel the carrots and grate finely.
Remove the zest from the citrus and grate.
Beat 3 eggs with 150 g of sugar with a mixer, add carrots with zest.
Little by little add sifted flour, vanillin, cocoa, baking powder into the carrot mixture without turning off the mixer.
Grease or line a baking pan with parchment and bake the dough in the oven for 40 minutes.
Prepare the custard: beat 4 eggs with 200 g of sugar in a saucepan, add 40 g of flour. Continuing to beat, pour in the milk and add a little vanilla. Cook the mixture over medium heat, stirring constantly with a spoon. Add butter to the thickened mass and beat again.
Cut the cooled carrot cake lengthwise, coat each part with the custard cream mixture, and cover the top of the cake with cream as well. Decorate as desired.

Impregnation is the second main condition for making the perfect cake, in addition to the cake layers. Carrot cake is no exception to the rule. The dish will be juicy if you lubricate it with one of these creams:

Custard: first, eggs and sugar are beaten, flour is poured into them, and then it is all boiled until thickened.
Curd. This mass is also called cream cheese - this is when cream cheese is whipped with cream and sweet powder.
Sour cream. Beat the cooled dairy product with sugar and, if desired, add lemon juice, vanilla or honey.

Video

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A sweet treat is the highlight of any evening. A delicious and beautiful-looking dessert easily outshines any holiday menu. Any young housewife strives to improve her cooking skills and learn a new recipe.

With regular training and desire, you can turn into a culinary fairy and conquer the stomachs of your loved ones and guests. One of the exquisite, healthy and incredibly tasty desserts is carrot cake.

Today you have the opportunity to learn all the secrets about this delicacy.

The history of the origin of carrot cake

This dessert gained its popularity back in the Middle Ages. At that time, sugar was a luxury, and there were plenty of carrots in every home. The pulp of this vegetable was used for various sweets - pies, cookies and cake.

To diversify the carrot menu, pies began to be filled with whipped dairy cream. According to historical reports, carrot cake was first baked in Italy.

However, in the 20th century it regained its popularity in England. The fact is that Europeans accepted and loved carrot dessert, and enjoy preparing it in modern times.

Each housewife chose the shape of the carrot cake herself. Some made it in the form of small pies, others in the form of a large round or square cake. The composition of the cake still did not change.

These days, of course, sugar is used to make the treat. Previously, this dish was supplemented with nuts, raisins, and dried fruits to add sweetness and variety of taste.

Carrot cake is airy, moist, and soft in its composition. You can cover it with glaze and decorate it with fruit. The main thing is that without carrots this cake loses its specialness!

The variety of decor on the cake and additives is the personal fantasy of any housewife. Perhaps it's time to move on to the recipe itself.

Best Carrot Cake Recipe

Ingredients	Quantity
Carrot -	4 things
Egg -	3 pcs
Granulated sugar -	1 tbsp
Baking powder -	1 l.h.
Wheat flour -	1 tbsp
Almonds -	50 g
Cinnamon -	1l. h
Vegetable oil -	150 g
Creamy oil -	100 g
Powdered sugar -	80 g
Vanillin -	1 spoon
Cottage cheese -	200 g
Creamy butter (for glaze) -	50 g
Coconut, grapes -	For decoration
Chocolate -	100 g
Cream 33% -	150 g
Cooking time: 180 minutes	Calorie content per 100 grams: 350 Kcal

Making such a cake is often compared to making bread dough. The soft, wet ingredients are mixed separately from the dry ingredients.

Method for preparing the cake:

Preheat the oven to 180 degrees in advance. Then we reduce the temperature to 160 degrees;
Grind almonds to crumbs. You can do this using a garlic grinder, a meat grinder or a special hammer. Almonds are a healthy nut, it is better to buy them for future use. We need 50 grams - that's about half a glass; But you can also replace them with regular walnuts.
The main ingredient is carrots, grated on a medium grater. It is better to choose large and juicy carrots for the cake;
Let's prepare the dough! Beat sugar with vegetable oil until smooth. Add eggs gradually and continue beating. The consistency will be similar to cream, not very thick;
Separately sift the flour and add baking powder. Add cinnamon and crushed almonds to the mixture;
Gently mix the mixtures. The mixture will be thick;
Add grated carrots to the mixture;
Take a tall dish and line the bottom with foil and parchment;
Divide the dough into four layers. Bake 4 cakes, each for 20 minutes. The color of the cake is golden after baking. Let the cake cool without removing it from the pan;
Cream: beat butter with powdered sugar;
Add cottage cheese to the mixture and continue beating until smooth, about another 5 minutes. The mixture should be airy and thick;
Spread the cream onto the cakes one at a time. We also line the edges of the cake with cream. Place in the refrigerator for half an hour;
Preparing the glaze: heat the cream (not to boiling) and add chocolate. Stir until smooth, add 10 grams of butter. The glaze should be of medium consistency so that you can pour it on the cake. Drizzle chocolate over cake;
Decorate the delicacy with coconut and grapes and powdered sugar;
You can try the cake in an hour. Bon appetit!

Cooking a healthy carrot cake in a slow cooker

Ingredients for the crust:

Grated carrots - 200 gr;
Egg - 2 pcs;
Powdered sugar - 150 gr;
Creamy oil -100 gr;
Baking powder - 1 spoon;
Walnuts - 70 gr;
Vanillin - 5 g;
Wheat flour - 250 gr.

Cream ingredients:

Cottage cheese - 200 gr;
Condensed milk - 200 gr;
Powdered sugar - 50 gr.

Method for preparing dessert in a slow cooker:

Beat eggs and add grated carrots;
Mix a glass of flour with baking powder and vanilla, and add to the mixture;
Melt the butter and mix them with pre-crushed nuts;
Mix the mixtures;
Grease the multicooker bowl with butter and pour in the dough. Bake for 1 hour;
Cream! Beat cottage cheese, condensed milk and powdered sugar with a mixer;
Cut the cooled cake into 2 parts and spread with cream;
Top with remaining walnuts and decorate as you wish;
Leave the cake to soak for at least an hour. Bon appetit!

Carrots are a high carbohydrate vegetable. People with diabetes and obesity should not consume much of this product. Although if you compare carrot cake with other confectionery products, it undoubtedly wins.

Boiled carrots contain a huge amount of vitamins that are beneficial for health: a source of vitamin A.
Thanks to beta-corotine, carrots have a healing effect on the eyes;
carrots lower cholesterol levels and reduce the risk of heart disease; Carrots are good for high blood pressure.
It quickly helps lower blood pressure. It also reduces the development of varicose legs, vascular disease, and the appearance of blood clots;
prevention of cancer; keeps the skin youthful;
helps digestion, removes toxins and waste from the body;
improves mood - due to a huge amount of minerals and vitamins.

If you store carrots at home in a bag, maintain storage temperature. It is advisable to leave the bag open and leave it in a cold room (cellar or pantry);
If you run out of eggs, bananas are a great substitute;
To prevent the cake from being saturated with the aromas of other food from the refrigerator, place it in a deep container and cover with cling film.

Carrot cake is indeed an ideal dessert for those with a sweet tooth who do not want to harm their health. You can experiment with adding ingredients to the cake, and come up with a variety of decorations yourself.

This can be not only fruits, nuts and dried fruits, but also mastic products or bright sugar sprinkles. The main preparation does not take much time, and the result exceeds expectations.

Have fun making carrot cake. We hope our article was useful to you.

Bon appetit!

Luxury is available to everyone! Let's prepare a delicious carrot cake. The recipe is proven, detailed, step-by-step. The photos are delicious and clear. Just taking one look at the photo makes you want to run to the kitchen to quickly start creating a masterpiece.

A moderately moist, porous sponge cake with the aroma of cinnamon is prepared with the addition of nuts and grated carrots. It comes out a nice orange color. Pieces of nuts crunch happily when tasting. A cream based on ricotta and butter is ideal for this company. Portions of red biscuit along with snow-white cream look beautiful and are eaten unnoticed. Caramelized nuts sound nice. Such a loud and enchanting chord of a delicious work of culinary art.

Why is it necessary to bake carrot cake?

There are several full-fledged “pros” and not a single “against”:

Carrot cake is extremely easy and quick to prepare. It always works, even for those who are good at cooking (provided they follow the recipe);
such a dessert is delicious and beautiful: very and unconditionally;
products are available and inexpensive.

Carrot Cake: Brief Description

The basis of carrot cake is a juicy, moist, doughy sponge cake. This is achieved by combining flour, sugar, butter, baking powder, carrots, nuts and eggs.

A prerequisite is the addition of spices:

cinnamon,
nutmeg,
dried ginger,
citrus zest.

To increase juiciness, Americans include canned pineapples, and we recommend poached pears. You can put dried fruits.

Suitable creams include sour cream with lemon zest, cottage cheese, cheese and butter, cream, custard.

The cakes are coated with cream, and the dessert is decorated with caramelized nuts, pieces of chocolate or melted chocolate, marzipan, mastic carrots, fruits and berries.

The subtleties of creating carrot cake

The first nuance. We take raw carrots. It’s better to squeeze out the young ones so that there is a little less juice and you don’t have to bake the biscuit for too long. If you forgot to do this, the baking time should be increased so that the cakes do not remain gummy. Some people take boiled carrots, grated.

The second nuance. If you don't want to use oil, you can do without it. But the biscuit will come out less moist.

Third nuance. You can't feel the carrots in the cake at all. The more different spices you get into the base, the more interesting it will be. Cinnamon is a must. This is a classic.

The fourth nuance. To make the cake look more luxurious, it is better to use not sour cream, but one based on mascarpone, cream or ricotta. Philadelphia will do as well.

Fifth nuance. We check the readiness of the cakes traditionally: insert a dry wooden skewer into the center and look. If it’s dry, it’s time to remove it from the oven; if it’s wet, let it bake some more.

Carrots, despite being a vegetable, have been used in desserts since the Middle Ages as a natural sweetener. But even after the advent of sugar, the vegetable is also used by confectioners; carrot cake (classic recipe and its variations) is direct proof of this. Carrot baked goods are not only sweet, but also moderately juicy.

This classic carrot cake recipe has two main advantages: it is incredibly easy to prepare, and the cakes can withstand significant loads without deforming, so they are ideal for multi-tiered baking.

For carrot biscuit dough you will need:

3 eggs;
200 g white (or brown) crystalline sugar;
3-4 g salt;
100 ml of refined vegetable oil;
50 ml sour cream or kefir;
355 g flour;
14 g baking powder;
4 g soda;
7-10 g cinnamon powder;
4 g ground nutmeg;
350 g carrots;
50 g walnut kernels.

Cheese cream is considered traditional for carrot cake, which is made from:

500 g of cottage cheese, grated through a sieve;
300 g soft butter;
300 g of sugar, ground into powder;
vanilla extract to taste.

Step-by-step baking instructions:

Make a mixture of eggs, salt, sugar, vegetable oil and sour cream. Its consistency should be as uniform as possible.
Raw carrots should become small shavings. Chopped (but not too finely) nuts should lightly brown on the dry surface of a hot frying pan. These products will be needed at the very end of kneading the dough.

It is important to properly grate the carrots for the dough. The shavings should not be too long, this will make them too noticeable in the finished biscuit, so cut the vegetable not diagonally, but perpendicularly.

The remaining bulk ingredients should be in one container. Sift them thoroughly and mix, then add them into the dough in small portions.
Carrots and nuts are added next, everything is quickly mixed, transferred to the prepared pan and baked at 180 degrees for 40 minutes.
For the cream, beat the butter and sweet powdered sugar at minimum speed, then add cottage cheese and vanilla extract for flavor, beat again. Let the cream stabilize a little in the cold.
Dissolve the finished cooled cake into 2 (3 or 4 depending on the chef’s skill) layers, spread with cream, leaving a little cream on the sides and top. After the cake is completely covered with cream, it can be decorated, for example, with nut crumbs.

With sour cream

This version of carrot sponge cake is more airy, so it is well soaked in sour cream cream. You can supplement the ingredients for the dough with chopped nuts or candied pineapple.

The composition of the sponge cake for a mold with a diameter of 25 cm includes:

3 selected eggs;
175 g sugar;
100 ml sunflower oil;
50 g butter in liquid form;
200 g grated carrots;
orange zest;
vanillin to taste;
175 g flour;
7 g baking powder.

Sour cream is prepared from:

170 ml condensed milk;
200 ml of thick homemade sour cream (take from the store with a fat content of 30%).

How to bake:

The dough for the cakes, although sponge-like, is absolutely not capricious, so all products can be mixed as a matter of convenience in order to avoid dirtying the dishes.
Bake a fluffy cake from the finished dough. This will require 30-40 minutes and the oven temperature at 180-200 degrees.
The cream is very easy to prepare. You need to combine sour cream and condensed milk in one bowl and just mix well with a spoon. When whipping with a mixer, the cream may separate. After mixing, the cream can be cooled slightly.
Once the cake is ready and has reached room temperature, divide it lengthwise into two smaller cake layers. Generously coat them with cream and put the cake in the refrigerator to soak for at least an hour.

With nuts and raisins

This recipe for carrot sweetness has a twist, or rather more than one. Raisins, nuts and carrots combine perfectly, adding new flavors to this dessert.

In the process of baking and assembling the cake you will need:

150 g flour;
120 g sugar;
150 ml oil (sunflower, olive or corn);
4 eggs;
250 g carrots;
100 g raisins (large, light);
100 g walnuts (kernel);
5 g cinnamon;
250 g cream cheese;
100 g powdered sugar.

Progress:

Pour the butter into the fluffy foamy mass of eggs and sugar and beat with a mixer again. After this, put the mixer aside and knead the dough with a spoon, adding the remaining ingredients one by one.
Bake a cake from the resulting mixture, which after cooling, turn into 2-3 layers. Spread them with cream cheese cream whipped with powdered sugar. Cover the outside of the cake with cream as well. You can decorate baked goods with caramelized nuts and candied fruits.

With mascarpone cream

Whatever options for carrot cake cream housewives use in their culinary experiments, the best recipe for this pastry is one in which the cakes are layered with mascarpone cream. Having tried this option once, you are unlikely to want to try something else.

The ingredients for the cakes and cream will be as follows:

3 chicken eggs;
190 g sugar;
150 ml vegetable oil;
250 g flour;
3 g salt;
3 g soda;
5 g cinnamon;
2 g vanilla;
200 g carrots;
35 g nuts (walnuts or any other);
250 g mascarpone;
50 g condensed milk.

Baking algorithm:

Knead the dough in the same sequence as the classic recipe. Transfer it to a springform pan with a diameter of 22 cm and bake in a preheated oven until done.
First cool the finished cake for 20 minutes in the mold, then remove from it and then cool on a wire rack. Then cut into two layers.
For the cream, mix mascarpone and condensed milk with a mixer. Spread the mixture over the cakes. Decorate the dessert to your liking.

With custard

The recipe for this carrot cake is significantly different from the options above. Firstly, the cakes for it are prepared not from biscuit dough, but from pancake dough. Secondly, the cream used for the cake is custard; the pumpkin pulp gives it a beautiful orange hue.

For the filling test you need to take the following products:

250 ml kefir;
150 g sugar;
4 eggs;
120 g carrots, finely grated;
40 walnuts, crushed into crumbs in a blender;
3 g salt;
3 g baking powder;
cinnamon and ginger to taste.

For custard pumpkin cream, the products are used in the following proportions:

355 ml milk;
300 g pumpkin pulp;
100 g sugar;
100 g butter;
1 egg;
80 g flour.

Sequence of baking steps:

Mix all ingredients for the dough. The mixture should be a little thicker than for pancakes. Bake not too thin cakes from the resulting dough in a pancake pan.
For the cream, bake the pumpkin pulp in the oven or microwave until tender and puree with a blender. Mix all ingredients for the cream, except butter, in a thick-bottomed saucepan and boil until thick. Then remove from heat and add soft butter.
Spread the cakes with cream, decorate as desired and let soak for six hours before serving.

With orange

The sunny vegetable in this dessert goes well with the sunny fruit (orange). Thanks to the latter, the taste of carrots in the finished baked goods completely disappears, leaving only the life-affirming orange color of the cakes and the pleasant aftertaste of dried apricots, which, by the way, is not in the list of ingredients.

Products for three cakes with a diameter of 23 cm:

4 eggs;
250 g sugar;
400 g carrots;
150 g walnuts;
240 ml vegetable oil;
1 orange (zest and juice);
5 g soda;
5 g baking powder;
320 g wheat flour;
10 g butter;
5 g salt.

For cream cheese you need to take:

440 g cream cheese (mascarpone or mascarpone and Philadelphia in equal proportions):
250 g powdered sugar;
100 g butter.

Bake in the following way:

Prepare carrots and nuts. Turn the first one into small chips. Fry the crushed nuts using a dry frying pan, then pour into another container and quickly combine with salt and butter.

If you use young and juicy carrots for baking, then you should not squeeze out the juice that will be released when grated; you need to slightly increase the time the cakes remain in the oven.

Add vegetable oil, flour, baking soda, orange zest and juice, carrots and nuts into a stable foam of eggs and sugar. Mix the dough thoroughly.
From the received amount of dough, bake three cakes, measuring the required portion of the mixture according to the occupied volume or weight.
For the cream, lightly beat soft butter with powder, then add cheese, continuing to work with the mixer. Spread the finished cream over the cakes, as well as the top and sides of the dessert.

Diet recipe

This dietary recipe is prepared without flour (it is replaced by bran and corn starch), and low-fat cottage cheese is used for the cream, so this delicacy will not remind you of itself with extra centimeters on the waist.

For four thin dietary sponge cakes you need to take:

16 tablespoons of low-fat milk (0.5%);
4 eggs;
4 tablespoons cornstarch;
200 g fresh carrot shavings;
3 teaspoons baking powder;
6 tablespoons of sugar substitute;
8 tablespoons of bran.

For low-fat curd cream, the proportions of ingredients will be as follows:

600 g low-fat cottage cheese;
8 tablespoons of sugar substitute;
lemon zest to taste.

Diet recipe for carrot cake step by step:

For the dough, soak the bran in a mixture of eggs and milk for five minutes. After this time, add carrot chips and other bulk ingredients. Mix everything thoroughly.
Bake the resulting dough in the oven or in a Teflon-coated frying pan (but without oil) and bake four thin cake layers.
Beat the cream ingredients into a fluffy mixture with a mixer and spread the resulting cream onto the cakes.

Carrot cake in a slow cooker

Many housewives have been successfully baking biscuits in a slow cooker for a long time. Carrot cake was no exception. To prepare it in the multi-helper you will need:

2 eggs;
1 multi-cup granulated sugar;
100 g butter;
120 g grated carrots;
1 multi-cup flour;
14 g baking powder;
walnuts and vanillin to taste.
Delicate curd cream is prepared from:
250 g cottage cheese;
170 g condensed milk;
50 g powdered sugar.

Cooking technology:

Knead the biscuit dough, combining the ingredients in the same order as in the classic recipe for this dessert.
Transfer the resulting biscuit-carrot dough into the multicooker bowl and bake, depending on the power of the gadget, for 65 minutes.
Using an immersion blender, beat the cottage cheese with condensed milk and powdered sugar into a soft cream. Divide the finished cooled cake into two layers of equal thickness and assemble the cake, covering them with cream.

Spices in carrot cake are not the least important, because they help completely hide the taste of carrots. Additionally, you can add ground cinnamon, nutmeg, citrus zest or vanilla, which is common in desserts, to the dough.

No similar materials

Flour - 340 g
Cinnamon - 1.5 tsp.
Nutmeg - 1 tsp.
Soda - 8 g
Sugar - 400 g
Vegetable oil - 245 g
Eggs - 4 pcs
Carrots – 275 g

Remember my carrot cake? There were several attempts at intervals of about a year. The girls from my master classes know the role of each ingredient in the dough and how to play with them. So I pulled myself together and, as part of a dessert update on the blog, I spent a couple of packets of flour and a lot of carrots to make a cake that everyone will enjoy! The most important thing is that anyone can make this cake. I noticed that sometimes carrot cake dough comes out sticky and raw, and even pastry shops often sell this. We want a real sponge cake, porous, loose and airy. This recipe works with any carrot exactly as intended. Next, I give a little freedom in the choice of spices. My favorites are cinnamon and nutmeg, just two, but each will play a prominent role.

And since I am read by girls (and boys) of different skill levels, the cake will be a real construction set. I'll tell you how to properly caramelize nuts. I’ll teach you how to work with a pear, which should become a bright accent. But the fun part is bleaching the orange zest, that's what will make our cake look fantastic. Just think, you break off a piece of cake... The most delicate sponge cake that holds its shape amazingly, and then magically melts in your mouth, leaving a spicy taste of spices, it is juicy and soft, incredibly bright and appetizing. Next you feel pieces of pear, which can be cooked in white wine (or water), it crunches a little, and its delicate soft taste perfectly complements the palette of colors of spices in the dough. Then the nuts appear! The pecans are coated in a thin layer of caramel that will explode with texture, giving you an incredible sensation. And in the finale, the reward will be a strong orange aftertaste, which confuses with its unexpectedness and incredible appropriateness. Spices, pear, crunchy nuts and orange - this is a real feast in carrot cake, each element helps everyone else, each has a different texture, strength of aroma and taste, comes to the fore in its own time and does not argue with the others, you have the opportunity to enjoy each separately, and then feel their synergy.

A few facts: the dough will always be porous and correct, the ability to play with spices, the crust has no crust at all, the same 0.5 mm as the new red velvet, if you do everything correctly, the thickness of the scraps will be no more than 3 mm, and then because we want to open the pores for the cream, the yield of the product is amazing - three cakes 16*5 cm, thanks to the orange zest, the shelf life and juiciness of the biscuits is increased by 20%.

In addition to the dough, this cake can have additional fillings. I will give them at the end, but if you decide to add them, you will need to do them the other way around, before you handle the dough, so read to the end of the recipe, and then decide at what point to start.

Let me just say that with all the toppings, the cake becomes simply incredible. So, first, let's combine all the dry ingredients. These are flour (340 g), cinnamon (1.5 tsp), nutmeg (1 tsp) and soda (8 g). Mix the mixture well with a whisk until all ingredients are combined.

And in the bowl of a mixer, combine vegetable oil (245 g) and sugar (400 g). It will be tasty only if you take brown (200 g) and white (200 g).

Beat the mixture well, at least 3-4 minutes.

Then add eggs one at a time (4 pcs).

You should get a homogeneous mass.

The basic dough will look like this.

Nuts in caramel

Nuts - 80 g
Sugar - 50 g

At this stage, we will learn how to caramelize nuts. In fact, when you make them, keep them away from you, otherwise you risk eating them before you have time to add them to the dough. I use pecans because they go better with everything than other nuts. But you can use any nuts.

It is important that the nuts are roasted. If you have raw ones, fry them yourself in a frying pan or in the oven (140 degrees).

Place sugar (50 g) and nuts (80 g) in a thick-bottomed saucepan.

I divided the pecans into 4 parts, but left 16 pieces whole, they will be used as decoration on the outside.

Place on the stove (power from 5 to 7 out of 10 possible). Stir the mixture constantly. First, the sugar will melt and these white lumps will form.

And then they will melt and turn into caramel. Fry and stir until the nuts are coated only with clear caramel (not sugar cubes).

At this point, place the nuts on a silicone mat, and try not to let the nuts touch each other, especially whole halves for decoration.

Set them aside until cool, this will take no more than 10-15 minutes.

Poached pear

Pear – 150 g
Sugar - 50 g

Now let's move on to the pears. In this cake it fits perfectly with the whole idea and gives the necessary texture. Take any pears, not too large.

Peel and seeds, cut into half a centimeter cube. Don't make large pieces, it won't be as tender.

Pear (150 g) in a saucepan with sugar (50 g). If the pear is not too juicy, you can add a tablespoon of water.

Place the saucepan on the fire and simmer the pear a little. This means we want to make it a little softer and sweeter. To do this, stirring constantly, let the sugar melt. At this stage, it would be good to replace the water with white wine, it will be even cooler!

When you see that the sugar has dissolved and the pear is cooking in syrup, wait a minute and pour into a sieve. We don't need excess juice and moisture in the dough.

Delicious zest

Orange – 3 pcs.
Sugar - 40 g

And now what will make the cake truly amazing is the orange zest! The principle is simple and works with the zest of any citrus fruit. The main thing is to choose the most elastic oranges to make it easier to work with them.

We remove the zest in such wide strips. A filleting knife, vegetable peeler, or special zesting tool is ideal for this. Cut so that there is no white part left on the zest.

Cut the zest into thin strips.

So that the zest does not become bitter, but gives exactly the taste and aroma that we intended, we need to “bleach” it. To do this, we will repeat the same process three times. Pour cold water into the saucepan with the zest; it should be a centimeter higher than the zest. Bring to a boil, cook for a minute and drain the water. After three repetitions, all the bitterness will go away.

While we are finishing the zest, squeeze the juice of one orange.

Add the squeezed juice and sugar (40 g) to a saucepan with thrice-boiled zest. The zest should again be covered with liquid; if there is not enough juice, make more or dilute with water.

Bring the mixture to a boil again and cook for 1-3 minutes. After this, drain the zest onto a sieve.

When the excess liquid has drained, cut the zest into strips 2-3 cm long.

This zest can easily be stored in a jar with simple syrup (water or orange juice brought to a boil with an equal amount of sugar).

Test assembly

Suppose you decide to make the most delicious cake! Then you have three fillings ready and you knead the dough. When it is ready, add the fillings one by one, but now stir only with a spatula, so as not to turn the fillings into porridge.

The zest will go first.

Pour the dough into three forms.

Bake in an oven preheated to 155 degrees, top-bottom mode. This will take 35-65 minutes, it all depends on the diameter of the molds and other parameters. Check readiness. Look, I poured the dough into the rings halfway, and at the end it will rise to the edge.